Casamentos Oyster Stew Recipes

GRANDPA'S OYSTER STEW

Steps:

• Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
• Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
• Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
• Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
• Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

CASAMENTO'S OYSTER SOUP

Steps:

• In a medium saucepan bring the water to a boil. Add the oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid.
• In a Dutch oven over medium heat, cook celery and onions in 1 tablespoon of butter, stirring constantly until tender. Stir in 2 ½ cups of the reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in the cream. Reduce the heat and simmer 5 minutes. Stir in the milk and return to a simmer.
• Melt the remaining butter in a small saucepan over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly, then cook for about 3 more minutes until smooth (the mixture will be very thick).
• Gradually add the flour mixture to the saucepan, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated. Remove from heat, discard bay leaf and serve immediately.

OYSTER STEW

Steps:

• Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.
• Drain then add the milk, butter, salt and crackers.
• Simmer five minutes.
• Serve hot.
• If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer.
• Note: Non Vegetarians can use regular worcestershire sauce.

ANTOINE'S OYSTER STEW

Steps:

• COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
• Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
• Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.

OYSTER STEW

Steps:

• Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.